Stuffed Mini Peppers

September 1, 2018

My mother-in-law shares many of the same eating habits that my husband and I do. (Actually, she’s even more dedicated than I am, tbh.) She often comes across recipes on Pinterest and Facebook and shares them with me. I tried this one, merely because it (a) sounded good, (b) the recipe looked easy, and (c) the end product had a really pretty picture.

It ended up being a total WIN! It’s not just a crowd pleaser (they were gone almost as soon as they hit the table), but it’s also a huge time saver because you can make them ahead of time.

RECIPE: STUFFED PEPPERS (NSNG!)
SERVES 6-8+

Tools:

Colander

Paring knife

Cutting board

Teaspoon/butter knife

Large mixing bowl

Ingredients:

8 oz. Bacon, cooked (1 package)

2 lbs. Mini Sweet Peppers

1 C. Cream Cheese, softened

1 C. Sharp Cheddar, shredded

1 large Jalapeno

Pin for later!

Instructions:

Pepper Prep

Rinse the mini sweet peppers, and place on a paper towel or leave in colander to air dry while you work on the cutting.

Use the paring knife to cut the top stem off the pepper off, and then carefully cut the ribs and pull out all the seeds. Do this for all peppers (feel free to set aside the smallest ones for munching vs. stuffing!).

Filling

Chop or crumble the bacon, and place in a large bowl.

Chop the jalapeno; keep some of the seeds based on your preferred level of spicy! Add to bowl.